| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Mexican |
Cheese/eggs, Main dishes, Mexican, Soups, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Chile con Queso; * |
| 4 |
oz |
Macaroni; Uncooked, ** |
| 1 |
c |
Tomato; Chopped, 1 Lg. |
| 1 |
tb |
Cilantro; Fresh, Snipped |
| 1 |
c |
Cheese; Shredded, *** |
| 1/4 |
c |
Tortilla Chips; Crushed |
INSTRUCTIONS
* See Sowest 3 for recipe. ** Use either elbow or shell macaroni and
there should be about 1 Cup. *** Use either Cheddar or Monterey Jack
Cheese. There should be about
~-------------------------------------------------------------------------
Heat the oven to 375 degrees F. Prepare the Chile con Queso as directed
except stir in the milk with the half-and-half and set aside. Cook the
macaroni as directed on the package and drain. Mix the macaroni, Chile con
Queso, tomato and cilantro in an ungreased 1 1/2-quart casserole. Sprinkle
with the cheese and tortilla chips. Bake uncovered until hot, about 30
minutes.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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